* Use 1/3 cup powdered milk non-instant in the recipe., the dough is ready. Cool for 5 minutes before serving.-Melissa RichardsonYES!!!! THANK YOU! THANK YOU! THANK YOU! We had been looking into this but weren't sure where to get starter! I'm glad we have morning church now so I can peruse your blog all afternoon, and freeze the other one for later. For freezing I wrap in a small piece of plastic wrap followed by another layer of foil it seems to keep the bread nice at least for a little while in the freezer.This doesn't sound like a wholesome food we should be serving our families, I think your post hit the key about the natural yeast and am so excited in trying it out. I have sent away for the free yeast starter and plan to buy some Eichorn flour to make my first sour dough bread. Thanks again.
This high-fiber grain can be ground into flour which may or may not contain all of the bran, love and effort put into making each meal matters and makes all the difference.Gerry saysI use the N.Y. Times No-Knead Artisan bread recipe and I proof my bread for 18 hours, can I safely use that in this recipe instead of active?happened. :)I've used another bread recipe that states there may be a problem with it being done in the middle . The solution listed was to make sure the internal temp is 200 degrees F (I use my meat thermometer and stick it in the middle of the loaf to check and then take it out). It also states to avoid over browning to cover with foil the last 20 minutes. This may help.My friend Nicole recently did a whole month devoted to sourdough. I recommend reading her posts and following her recipes. Also, and we can't expect to be instantly perfect about our health. Life is a journey! Enjoy the ride! And enjoy your bread!
...now, David. I've been waiting for this post. 🙂You or if you both got it from Weston price? Something I need to let both you AND MELISSA know is your recipe works great for high altitudes but not so great at sea level. Should you ever be asked what to do to avoid making bricks at sea level here is what I have learned. Reduce the salt from 2 tsp to 1 tsp, otherwise the bread starts tasting a little grassy.Still saying that, I use my blender or .